Best 2 Sweet Cherry Tart Recipes

Indulge in a culinary delight with our delectable Sweet Cherry Tart recipe, a timeless classic that embodies the essence of summer's sweetness. This luscious tart features a flaky, buttery crust that perfectly complements the vibrant filling of plump, juicy cherries. Each bite offers a burst of fruity goodness, while the hint of almond extract adds a touch of sophistication. But that's not all, this article also presents two additional variations of this classic dessert: a rustic Galette des Cerises and a delightful Cherry Clafoutis. The Galette des Cerises boasts a free-form crust and a generous filling of cherries, while the Cherry Clafoutis is a delightful French custard-like dessert that showcases the cherries' natural sweetness. Whether you prefer the classic Sweet Cherry Tart, the rustic charm of the Galette des Cerises, or the creamy elegance of the Cherry Clafoutis, these recipes will tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET AND TART CHERRY PIE

Sweet and Tart Cherry Pie image

This is a little tart, and so very good. Prep time does not include any resting or cooling time for the filling or pie.

Provided by PrincessPage

Categories Pie

Time 31m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons pumpkin pie spice, i use Baking Spice Mix
3/4 cup sugar
3 tablespoons cornstarch
15 ounces tart cherries, pitted packed in water
16 ounces sweet cherries, I used frozen
1/2 teaspoon salt
1/2 teaspoon almond extract, or
1/2 teaspoon vanilla extract
pie double crust pie crust
1 pinch salt
1 teaspoon sugar, for topping the crust

Steps:

Ready pie shell and let it relax while making filling.
strain can of tart cherries, reserving liquid.
mix all cherries together, set aside
NOTE: it would not accept baking spice in the ingredient list, so I put pumpkin pie spice as it is the closest. The baking spice I use is 326104. Otherwise, 1 1/2 tsp cinnamon, 1/8 tsp each cloves, nutmeg, ginger, 1/4 tsp each cardamon and allspice - to the best of your pantry's ability.
in a large saucepan cook over medium heat the reserved liquid, cornstarch, salt, spices and sugar. Cook until thick and bubbly. Stirring constantly.
Stir in berries, until mixed. Add the almond or vanilla extract.
Cool to room temperature. (this help keep pie crust from getting soggy while baking).
Pour into pie shell. Either top with a lattice top (prettiest) or cover with remaining pastry dough remembering to vent in several spots.
Brush with heavy cream (or milk) and sprinkle with sugar and a small pinch of salt.
Rest pie in refrigerater for 1 hour. 20 minutes before baking, preheat oven to 425 with a baking stone set on the lowest rack possible.
Cook pie for 1 hour, or until all over is bubbly. You may need to tent a piece of foil over the pie to keep the shell from burning, just make sure to have steam vents.

SWEET CHERRY TART

Sweet Cherry Tart image

Make and share this Sweet Cherry Tart recipe from Food.com.

Provided by Susie in Texas

Categories Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3 cups all-purpose flour
1/2 teaspoon sugar
3/4 cup butter, softened
1 (8 ounce) container sour cream
4 eggs, beaten
1 cup sugar
1/2 cup whipping cream
1 cup milk, scalded,do not boil (I used 2%)
1 lb fresh sweet cherries, pitted or 1 (16 1/2 ounce) can pitted sweet cherries

Steps:

Preheat oven to 400 degrees.
Make Sour Cream Pastry.
Combine flour and 1/2 tsp.
sugar in large bowl.
Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
Stir in sour cream until dough holds together.
Turn out onto floured surface and knead gently 2 or 3 times.
Divide dough in half and freeze half for another use.
This light pastry may be used for any pie.
Roll out pastry on lightly floured surface to fit a 10-inch flan pan.
Flute edges high.
Cut aluminum foil to fit center of pastry shell and then fill with pie weights or dried beans.
Bake at 400 degrees for 10 minutes.
Remove from oven and CAREFULLY remove the weights and foil from the pastry shell.
Set aside.
Re-set oven to 350 degrees.
In large bowl, combine eggs, sugar and whipping cream with a wire whisk.
Beating constantly, add scalded milk until all is blended well.
Arrange cherries in bottom of pastry shell; pour custard over cherries.
Bake at 350 degrees for 35-40 minutes or until a knife inserted 1 inch from the outside edge comes out clean.
Center will set as custard cools.
Cool completely.
Garnish with whipped cream, if desired.

Nutrition Facts : Calories 628.3, Fat 33.2, SaturatedFat 19.8, Cholesterol 189.3, Sodium 195, Carbohydrate 73.4, Fiber 2.5, Sugar 32.9, Protein 11

Tips:

For the best flavor, use fresh, ripe cherries. If you can't find fresh cherries, you can use frozen or canned cherries. Just be sure to thaw frozen cherries before using them.
If you don't have a cherry pitter, you can use a paring knife to remove the pits. Just be careful not to cut yourself.
To make the tart crust, you can use a pre-made pie crust or you can make your own. If you're making your own crust, be sure to chill it for at least 30 minutes before rolling it out.
When filling the tart crust, be sure to leave a 1-inch border around the edge. This will help to prevent the filling from bubbling over.
Bake the tart for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Let the tart cool for at least 15 minutes before serving. This will help to set the filling.

Conclusion:

This sweet cherry tart is the perfect summer dessert. It's easy to make and absolutely delicious. The tart crust is flaky and buttery, and the cherry filling is sweet and juicy. This tart is sure to be a hit with your family and friends.